Combine all the flavors you love of Mexican Street Corn and blend them into a delicious summer soup. Sweet corn, lime, chili powder and cheese meld together beautifully to make this luscious and creamy Mexican Street Corn Chowder.
If you love street corn, try this Mexican Street Corn Salad!
Corn. That delicious vegetable that is at peak during the summertime and we cannot get enough of it.
I’m lucky I live in Illinois where there is corn EVERYWHERE you look. It’s probably the only thing I like about IL, honest. I’d move outta here in a minute if I could. But the corn, oh the corn, is so delicious. No matter how you cook it there is nothing in the World like corn.
We have a festival every year, at the end of August, celebrating corn and all its yumminess. They served up 19 tons of sweet corn at the festival this year. They had everything from boiled corn on the cob to sweet caramel popcorn and even a corn eating contest. The festival brings in thousands of people each year and it’s something we all look forward to each year.
I, myself, love corn. I’ll put it in salads, salsas, burritos, chilis, anywhere I can squeeze it in. My kids also loved it which is fantastic! Any time I can get them to eat a vegetable, that’s a win in my book. Years ago I was watching the Food Network, no surprise there, and saw them making Mexican Street Corn. Why are them smearing mayonnaise all over that corn and why haven’t I tried it before?! The flavors in Mexican Street corn are some of my favorites. I absolutely love lime, mayonnaise and cheese. Not to mention I’m a huge fan of cheese, garlic and cilantro this Mexican Street corn was happening in my life, immediately.
We just so happened to be in Wyoming, where all good ideas begin. See here, here and here. So we boiled some corn, slathered on the creamy mayonnaise mixture, squeezed on some lime and heavily sprinkled on the cheese. Mind blowing. This Mexican Street Corn or esquites, as they call it in Mexico, is genius. It’s so freaking delicious that I had to make it into a salad last summer.
Fast forward to this summer while I was perusing a magazine and saw a recipe for corn chowder. Lightbulb?! Why not make a Mexican Street Corn Chowder? Oh it was on. Luckily, we have a friend who has a few plots of corn on his field and drops off corn on the regular. Yeah, we got the hook up! He had just delivered 8 fresh ears of corn to our house that morning. I knew exactly what we were having for dinner that night, which was perfect because the weather dipped down to the 70’s for the day! BOOM!
Mexican Street Corn Chowder is super simple to put together and requires 1 pot. Yes, it’s a one pan plan. You saute all the vegetables together until tender, add in some stock, seasonings, a splash of cream, blend together and serve. Oh, and don’t forget the toppings because they are the BEST part.
GUYS, is it a soup or a chowder? I literally pondered this for a good half hour because I want to represent this soup in all it’s glory. I thought about calling it a stoup but you guys might not watch Rachael Ray and then you would wonder what in the hell is a stoup. So here me out on this. Mexican Street Corn Chowder is a Stoup; a soup and a variation of a stew. It’s not quite as thin as a soup and it’s not quite as thick and chunky as a stew…but it’s epic. Like in the most epic Mexican Street corn anything you’ve ever had. I’d like to call it Heaven in a bowl but then again you’d wondered just what in the hell am I actually serving?
Have you ever taken one bite and just sat there in awe for a moment at a taste that has just glazed over your whole mouth in` amazement? I’m not kidding, this Mexican Street Corn chowder is luscious. The corn makes this soup velvety smooth and the combination of lime, chili powder and cotija cheese is amazeballs. You have got to try this soup this summer before all the sweet corn goes away and I start posting pumpkin recipes out the wazoo.
I’m begging you to make this! Although how could you resist with a bowl of soup like that!! ⬆️
Mexican Street Corn Chowder
Yield 6 bowls
All the flavors you love of Mexican Street Corn and blend them into a delicious summer soup. Sweet corn, lime, chili powder and cheese meld together beautifully to make this luscious and creamy Mexican Street Corn Chowder.
- 6 ears corn, kernels removed, reserving 1-2 striped cobs
- 2 tablespoons butter
- 2 tablespoons oil
- 1 cup white onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, roasted and diced or 1 can diced jalapenos, optional
- 4 cups chicken stock
- 1/2 teaspoon chili powder
- 1/4 cup Parmesan cheese
- 1/2 cup heavy cream
- Zest of 1 lime
- Juice of 2 limes
- salt and pepper to taste
- Toppings: cilantro, cotija cheese, chili powder, charred corn kernels*, limes wedges and/or sour cream thinned with lime juice.
- *I placed 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watched until the cobs were blistered.
- In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
- Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
- To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
- Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
- Remove from heat and discard cobs.
- With an immersion blender, puree the soup until smooth.
- Stir in Parmesan cheese, heavy cream, lime zest, lime juice and remaining sautéed corn.
- Place into bowls and top with desired toppings. I recommend all of them!
Serving Size 6 servings
Amount Per Serving
% Daily Value
Total Fat 20 g
Saturated Fat 10 g
Cholesterol 49 mg
Sodium 371 mg
Total Carbohydrates 10 g
Dietary Fiber 1 g
Sugars 3 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Never have I loved a soup more than I do this one. This Mexican Street Corn Soup is packed with flavor. It had all the components I love in a dish. It was sweet, creamy, cirtusy and had a slight spice with the jalapeno. Being we live in IL, we stock up on corn come late August. I freeze corn off the cob so I can serve it all winter long. as mentioned before, I use corn in various dishes so it’s nice to have a freezer stock.
I will absolutely be making this Mexican Street Corn soup all Fall and Winter long. And it’s too good to wait until the summer months when the corn is the sweetest. You could use a few cans of corn or even frozen corn kernels. I haven’t tried this method so you would need to adjust the seasonings to taste. Possibly adding in a small amount of sugar to mimic the sweet corn taste.
I just know you guys will LOVE this soup! What’s your favorite way to serve sweet corn?
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